Passionfruit Protein Butter

Makes: 10 x 25g portions

Ingredients:

• 170g Passionfruit pulp
• 1 tablespoon water
• 2 eggs
• 2 scoops (60g) pure protein powder
• 3 tablespoons xylitol*
• 2 tablespoons coconut oil, melted

*xylitol can be substituted with any low calorie artificial or natural sweetener of your choice

Method:

• Place the water, eggs, protein powder and xylitol is a blender and process until smooth
• Pour the egg mixture into a small heavy based sauce and add in the Passionfruit and mix until well combined
• Turn the heat on and over a medium low heat, whisk for 1-2 minutes
• Add the coconut oil and continually whisk for 5-10 minutes until thickened
• Transfer to air tight container to cool completely, the Passionfruit Protein Butter will continue to thicken as it cools.

Nutritional Value per portion (25g):

• Calories: 77
• Total fats: 3.7g
• Total Carbohydrates: 4.3g
• Sugars: 2g
• Protein: 6.9g

Recipe Notes:

• Store in an air tight container in the fridge for a maximum of 7 days
• This recipe is freezer friendly but is best fresh
• To have a thinner final product add 1 tablespoon of water
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Protein Enriched Raspberry Jam 

Makes: 35 portion approx.

(1 portion is 1 tablespoon) 

Ingredients:

• 3 cups frozen raspberries 
• 1/2 cup white chia seeds 
• 1/2 cup water
• 1/4 cup xylitol (see recipe Notes)
• 2 scoops (60g) pure protein powder 

Method: 

• Place the water, xylitol and protein powder in a bullet blender and process until smooth
• Add to a saucepan with the raspberries and chia seeds 
• Simmer for 5-10 minutes until thickened
• Add more water (1/2 tablespoon at a time) until you get your desired consistency.
• Allow to cool completely before transferring to your storage container and refrigerating.

Nutritional Value per Portion:

• Calories: 16
• Total fat: 0.4g
• Total carbohydrates: 2.7g
• Protein: 1.5g

Recipe Notes: 

• Store in an air tight container for a maximum of 2 weeks 
• This recipe is freezer friendly to be consumed within 6 months
• Xylitol can be substituted with any low calorie sweetener of your choice 
• If you prefer a more viabrant red colour of a clsssic Raspberry Jam add a touch of red food colouring
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au 
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Creamy Mushroom Protein Sauce 

Makes: 2 large or 4 small portions

Ingredients:

• 1 small onion, finely diced
• 3 garlic cloves, finely diced
• 1 teaspoon unsalted butter
• 100g mushrooms, sliced
• 1 cup water
• 3 beef stock cubes
• 2 tablespoons light sour cream
• 30g natural protein powder

Method:

• Sauté the onion and garlic in the butter for 2-3 minutes until the onion softens
• Add in the mushrooms mixing well to coat with the remaining butter
• Add in the water and stock cubes and simmer with the lid on for 5-10 minutes 
• In a blender process the sour cream and protein powder together until smooth
• Stir the protein sour cream mixture into the sauce and mix well
• Replace the lid and simmer for another 3-5 minutes to allow the sauce to thicken
• Serve with your choice or grilled meat and vegetables. 

Nutritional Value per portion (4):

• Calories: 83
• Total fats: 4.6g
• Total carbohydrates: 5.8g
• Protein: 7.6g

Recipe Notes:

• Store covered in the fridge for a maximum of 5 days
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Thai Chilli Salad Dressing

Makes: 2 portions

Ingredients:

• 1 clove garlic
• 1cm fresh ginger
• 1 tablespoon fish sauce
• 1 1/2 tablespoon lime juice
• 1 1/2 tablespoons sweet chilli sauce
• 2 tablespoon soy sauce
• 1 teaspoon honey
• 1/2 long red chilli

Method:

• In a small mixing bowl, that has a firmly sealing lid, finely grate the garlic and ginger and finely dice the red chilli (de-seed if you do not want the dressing too spicy)
• Add in the remaining ingredients, firmly seal the lid and shake well.
• Store in the fridge until you are ready to dress and serve your salad, shake the salad before dressing.

Recipe Notes:

• Store in the fridge for a maximum of 2 weeks
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Lemon Curd

Makes: Approximately 2 cups

Ingredients:

• 8 egg yolks
• 1/2 cup caster sugar
• 150g butter
• 4 large fresh lemons

Method:

• Place the egg yolks and sugar is a small saucepan and place on a low-medium heat, whisk the egg mixture until the sugar is dissolved
• Roughly chop the butter and add into the egg mixture and whisk until the butter is fully melted, whisking regularly
• Freshly grate the zest of 3 of the 4 lemons and add to the mixture in the saucepan
• Finally add in the juice of all 4 lemons to the mix and combine well with the whisk
• Simmer for approximately 15 minutes until thickened
• Once thickened pass the curd through a sieve to ensure you extract any lemon pulp and/or seeds and are left with a beautiful smooth curd
• Allow to cool before transferring to a air tight container and storing in the fridge.

Recipe Notes:

• This recipe is not freezer friendly
• Lemon curd to be stored in an air tight container in the fridge and to be consumed within 2 weeks

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Mushroom Paste

This is for mushroom lovers only, if you don’t LOVE mushrooms then this one isn’t for you.

Ingredients:

• 50g butter for stovetop, 25g butter for thermocooking
• 1 small onion
• 1 stalk celery
• 3 cloves garlic
• 300g button or field mushrooms
• 1 cup slithered almond
• 2 tablespoons cream cheese
• 1/3 cup chopped fresh parsley
• Salt and pepper, to taste

Method:

• Melt the butter in a saucepan over a medium heat and add in the finely diced onion, celery and garlic and sauté for 2-3 minutes until softened
• Add in the quartered mushrooms into the saucepan, stir well and then cover with the lid and cook for 5 minutes
• Cool for 10 minutes
• Process the almonds in a food processor until they are like almond meal
• Add the mushroom mi and blend until smooth
• Add the cream cheese and parsley and again process until smooth
• Make sure you taste and add salt & pepper required to suit your tastes
• Place in an air tight container and place in the fridge overnight before using to allow the flavours to develop.
• Enjoy on toast, crackers or even as a spread on a wrap with salad. Picture shows spread on a corn thin.

Thermo-cooking Method:

• Add butter, peeled and quartered onion, roughly chopped celery stalk and peeled garlic cloves into the jug [Pulse x 2, Sp 3, 100d, 3 minutes]
• Add quartered mushrooms [Sp 3, 90d, 6 minutes]
• Add slithered almonds [Sp 10, 6 secs, scrape down side with spatula and repeat Sp10, 6 secs]
• Add the cream cheese and parsley [Sp 6, 10 secs, scrape down the side with spatula and repeat Sp 6, 10 secs]
• Place in an air tight container and place in the fridge overnight before using to allow the flavours to develop.
• Enjoy on toast, crackers or even as a spread on a wrap with salad. Picture shows spread on a corn thin.

Recipe Notes:

• Store covered in an airtight container for the maximum of 7 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Orange Marmalade

Makes: approximately 2 cups

Ingredients:

• 6 large oranges
• 1/2 cup water
• 3/4 cup caster sugar
• 1/2 cup honey or rice malt syrup

Method:

• Peeled and roughly chop the oranges and place in a saucepan with the water and simmer for 20-30 minutes
• Either use a potato masher or blend the simmered orange mixture to get to your preferred consistency and return to the saucepan
• Add in the sugar and honey into the sauce and stir well
• Boil rapidly for 15-20 minutes, allow to cool in the saucepan before transferring to a air tight container.

Recipe Notes:

• Store in an airtight container for the maximum of 14 days
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Raspberry Jam

Ingredients:

• 2 cups raspberries, fresh or frozen
• 2 tablespoons caster sugar
• 2 tablespoons water
• Squeeze of lemon juice
• Pinch of salt
• 2 tablespoon white chia seeds

Method:

• Place the raspberries in a small saucepan and place on medium heat and warm through
• Add in the sugar and water and bring to a gentle simmer
• Simmer for about 5 minutes until the berries are smooth, mash slightly with a fork tip if needed
• Remove from the heat and stir through the lemon juice, salt and chia seeds and transfer to a heat proof container that has a lid.
• Leave uncovered for about 1 hour until the temperature reduces and then place the lid on and put in the fridge for at least 2 hours before using.

Recipe Notes:

• Store in an airtight container in a fridge for a week
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.